When we think "potato salad," we think of this dish: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles.

Tailgate tip: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.

This is the base recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.

Buy Hawaiian Maui Onion ― Grown in rich volcanic soil on the island for which it’s named, the juicy, golden yellow Maui onion is sweeter and less pungent than a regular onion because of its lower sulfur content. However, Maui onions must be used quickly; they don’t keep as well as regular onions. Stores typically label Maui onions by name.

Greek Spinach Dip

This savory spinach dip takes its flavor cues from spanakopita. Serve it with warm pita bread or crisp crudités.